Today’s diners accept a white chef’s coat as the standard attire of a culinary professional, but the reason they wear white has historical significance.
The enduring values of our country can be found in the history of American cuisine. No story better demonstrates that fact than the life of Thomas Downing, New York’s legendary Oyster King.
If you’re a cook who is serious about a career in the kitchen, read Chef Sorgule’s 11 lessons for long-term success.
What are your goals for 2017? How about advancing your career and impressing your boss at the same time? Register for ChefConnect: Chicago to make 2017 your best year yet!
Finding a mentor is the single most important step in the progression of your culinary career.
Neither teaching nor training can exist in a business that is run by a demagogue who creates an environment of fear, mistrust, stress and poor communication.
We Are Chefs catches up with Jeremy Abbey, CEC, CEPC, CCE, CCA, before his trip to Germany to learn about how competition has influenced his career.
Paul Sorgule knows firsthand what it means to represent the U.S. at the Culinary Olympics. Read his 10 characteristics of a culinary Olympian.
Your actions are your real resume.
Don’t expect others to sing your praises if you’re not willing to suggest the lyrics.